Cut the beef into medium pieces. In a wide pot, heat the olive oil and brown the meat on all sides until it develops a nice color.

In a large pan, heat half of the olive oil and caramelize the pork, making sure to turn it constantly to form a nice crust on all sides.

Let the rabbit tenderize in the morning before cooking by placing it in a bowl with vinegar and about 1 liter of water. When it’s time to cook, heat the olive oil in a wide pot and sauté the onion until it softens

In a large pot, heat the pan without any oil and add the cut lamb. Brown the meat well, making sure it is seared on all sides.